FEATURED ARTICLES ABOUT PEA SOUP - PAGE 4

Good, thick soup made with lentils or split peas and lots of vegetables is like an insurance policy. The soup improves with time in the refrigerator between reheatings; it freezes well for longer storage and can be zapped with microwaves any time of the day or night for a meal-in-minutes. And what a meal. Nutritionists tell us to eat more complex carbohydrates --whole grains, pastas, beans--as we draw away from meat-centered meals. Especially more beans. Complex carbohydrates release energy slowly and steadily in the body, and the protein obtained from dried peas comes with much less fat than that of other protein sources, such as some cuts of meat and whole dairy products.

When bringing a wine to table, of all elements to consider in a dish and its preparation, the most important is how much salt it contains. A bit of salt is no worry (and actually makes any wine taste milder or smoother), but a marked amount of salt makes the wine choice crucial. This soup adds salt to salt: cured ham plus canned soup plus shredded cheese equals a fair amount of salt. Wines low in acidity or high in alcohol are poor pours in the presence of salt, but any zesty wine, especially one with a tad of sweetness, will win. THE FOOD: Jazzed-up split pea soup Cook 2 minced shallots in 1 tablespoon butter in a skillet over medium heat until softened, 5 minutes.

A bowl of hot soup is the antidote to the cold weather. This recipe for winter pea soup provides warming, filling, low-fat nourishment that is high in protein and fiber, but low in carbohydrates. As a bonus, this delicious soup is easy to make. Start by gently browning the vegetables in a small amount of olive oil, and then add the remaining ingredients. This recipe is just as easy to make in a crockpot. If using a crockpot, combine all the ingredients and allow to simmer on low for six or more hours.

Good, thick soup made with lentils or split peas and lots of vegetables is like an insurance policy. The soup improves with time in the refrigerator between reheatings; it freezes well for longer storage and can be zapped with microwaves any time of the day or night for a meal-in-minutes. And what a meal. Nutritionists tell us to eat more complex carbohydrates --whole grains, pastas, beans--as we draw away from meat-centered meals. Especially more beans. Complex carbohydrates release energy slowly and steadily in the body, and the protein obtained from dried peas comes with much less fat than that of other protein sources, such as some cuts of meat and whole dairy products.

Soup from a can for dinner seems sad somehow. But sometimes, that's all that time or energy allows. That doesn't mean you can't jazz it up with a few pantry items and maybe some leftover ham. That's what I did recently when the wind-chill clocked in at minus 15 and hot soup sounded good. I pulled a can of split pea from the shelf, then rummaged in the refrigerator for any additions. Leftover ham, cubed, went into a skillet to saute in a little butter with chopped shallots. I searched my spice drawer for inspiration.

Nine children decided to go back in time during their spring break. Instead of riding bikes or hanging out at the mall, these kids spent Wednesday in a wigwam. They were at the Hickory Grove Living Land Farm in Cary for "A Day in a Wigwam," a program sponsored by the McHenry County Conservation District The children, from all parts of McHenry County, gathered to take a proverbial walk in the shoes of the Metis. The Metis were of French and Native American blood, a combination resulting around the late 1600s when French explorers came to the Americas.

There's no such thing as a free lunch. To prove it, South Water Kitchen, the tavern and grill inside Hotel Monaco, has got a Groundhog's Day cold-weather challenge. Lunch--a cup of split pea soup, a sandwich from its lunch menu (everything from half-pound burger, $11, to lobster salad on a buttered roll, $12) and a soft drink--is on them today. Of course, there's a catch: You have to eat it al fresco on the outdoor patio. With noontime temps predicted to hover just above freezing, at least you won't have to blow on the soup to cool it off. If you can't deal with the bitter cold, you can get still get a bargain: All month, the lunchtime outdoor temp will determine the price of the soup of the day when you purchase a sandwich.

Winter weather systems typically show both warm and cold faces, and the powerful storm system sweeping across the Midwest today is no different. This time around, though, Chicago finds itself on the warm side of the storm. That means rain, and plenty of it today--perhaps as much as 2 inches. Melting snow will contribute the equivalent of an additional rainstorm. Widespread flooding will be the result of all that water. "ZERO-ZERO" FOG The perfect recipe for pea-soup fog: mild, moist air and snow cover.